Cornbread Recipe For The Grill Food

CORNBREAD RECIPE FOR THE GRILL

Steps:

• Mix the dry ingredients in a bowl.
• In a separate bowl, whisk the eggs.
• After the eggs are foamy, add in the buttermilk and whisk some more.
• Pour the mixed eggs and buttermilk into the dry ingredients, add the corn and stir until the dry ingredients are just moist. Make sure you don't over stir. For reasons left for Alton Brown to explain, if you over-stir, you wind up with overly dense, chewy and somewhat flat cornbread. So don't be afraid to leave a few lumps. (If this were a baking website, I'd explain in great detail.)
• Heat the grill to 425° F.
• Put the cast iron skillet in place. At this point keep the skillet over direct heat, but set it up so you can move it to a indirect position (or turn off the burner that is under it if you are cooking with gas).
• Add the butter.
• When the butter is melted, before it starts to smoke, pour in the batter quickly. Move to indirect heat and close the grill. I left the temp at 425, and part of one side of the cornbread burned. Might be best to turn it down to 400 at this point to avoid overly crispy (read: black and burned) bottom.
• Check the bread after about 12 minutes. It takes about 12 to 20 minutes, depending on your grill, and how moist you like your bread. I like mine kinda goopy in the middle, so I prefer a shorter time. You can stick a toothpick in there to test how done it is. If it comes out wet, it can cook a bit longer (unless you like it goopy). If it comes out clean, then pull it from the grill.
• Let it cool for about 10 minutes. Cut yourself a slice. I like to butter it and add a bit of salt. It's also great with honey.
• Enjoy and rest easy knowing that my wife is full and happy. For now.

CORNBREAD

Steps:

• Heat oven to 400³F.
• Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
• Beat milk, butter and egg in large bowl with hand beater or wire whisk.
• Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
• Pour into pan.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
• Serve warm if desired.

RUTHERFORD GRILL CORNBREAD

Steps:

• Put oven rack in middle position and preheat oven to 450 F, Add butter, lard and oil to skillet andneat inovenuntil melted. about 5 minutes, then carefully pour into a medium bowl.
• Heat grill to medium high. Lightly brush corn with oil and grill turning every 3 minutes until charred and golden brown. Cut kernels off of cobs. Set aside.
• Put oven in middle position and reheat to 450. Add butter, lard and oil to skillet and heat in oven until melted, about 5 minutes, then carefully pour into a medium bowl.
• Wisk together cornmeal, flour, sugar jalapenos, baking soda, and salt in a large bowl.
• Whisk buttermilk and eggs into melted butter, then stir into cornmeal mixture until just combined. Pour into hot skillet and bake until a wooden picik or skewer inserted in center comes out clean, 15 to 20 minutes. Cool in skillet on a rack 5 minutes.

GRILLED CORNBREAD WITH SAUSAGE GRAVY

Steps:

• Corn Bread: Preheat oven to 425°F.
• Grease a 8x8x2 inch baking dish.
• Combine all ingredients, except butter, and mix well.
• Pour into prepared dish and bake 25-30 minutes.
• Sausage Gravy: Cook sausage in a large skillet over medium heat, stirring and breaking up sausage until no longer pink.
• Reduce heat to low, add flour and stir 1 minute.
• add milk, water, garlic salt and pepper.
• Increase heat to medium high and stir until mixture come to a boil.
• Reduce heat and cook 2-3 minutes.
• To assemble: Slice cornbread into squares.
• Melt butter in a frying pan or griddle and lightly brown squares on both sides.
• Remove to serving plates and top with Sausage Gravy.